Makes one large tart or enough for 6-8 smaller tartlets
This recipe would suit any size of tart tin - at Flor we make individual tarts using 10cm tins.
For the pastry:
70g white YQ flour
35g wholemeal Miller's Choice
60g cultured butter
45g light brown sugar
For the frangipane:
50g wholemeal ground almond
50g white ground almond
100g cultured butter
50g dark brown sugar
50g light brown sugar
You'll also need:
A bag of Flaked Almonds
1) To make the sweet pastry, rub the butter (cold and cut into cubes) into the dry ingredients until the mixture resembles breadcrumbs. Then add the egg and bring together to form a paste - knead a little, just until smooth. Don't overwork.
2) To make a simple rhubarb compote, chop down a few sticks and add to a pan with a splash of water and a little demerara sugar. Add any trimmings too. Cook down until the fruit has completely broken down and the water has evaporated off.
3) Rest your sweet pastry after mixing, then roll it out thinly and line a greased tart tin. Fill with baking beans/dried chickpeas and blind bake at 180ºC until golden brown.
4) Make the frangipane - beat the butter with the sugars, then add the egg, mixing well. Add the almond flour and combine until smooth and homogenous. Leave at room temperature - it is much easier to manipulate before chilling.
5) Cut the rhubarb into shorter sticks (length to suit your tart size), sprinkle with a little demerara sugar and roast in the oven until tender.
6) When cool, spread a thin and even layer of rhubarb compote onto the bottom of the pastry case, then fill with frangipane. Neatly top the frangipane with sticks of roasted rhubarb, then scatter with some flaked almonds.
7) Bake at 180ºC for 20-35 minutes, depending upon the size of the tart. The frangipane filling should be just set. Leave to cool completely before turning out and cutting. Dust with a touch of icing sugar to personal taste